1 Review

Tortilla Española with Tuna and Roasted Peppers Recipe

Receta de Tortilla Española con Atún y Pimientos Asados

10 minutes

4 servings

Spaniards love eggs, especially when they are prepared in the form of a classic tortilla, or omelet. A traditional tortilla has only four ingredients – eggs, potatoes, extra virgin olive oil, and salt – but this recipe is a bit more adventurous, using tuna and roasted piquillo peppers instead of potatoes.



Nutritional Facts

Serving Size 8.8 oz/251 gr;
Calories 439;
Calories from Fat 282;
Total Fat 31.7 gr (49%);
Saturated Fat 8.3 gr (41%);
Trans Fat 0 gr;
Cholesterol 403 mg (134%);
Sodium 1111 mg (46%);
Total Carbohydrates 5 gr (2%);
Fiber 1 gr (3%);
Sugars 3 gr;
Protein 32 gr (64%);
Vitamin A 53%;
Vitamin C 184%;
Calcium 18%;
Iron 14%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Crack the eggs into a large bowl and mix in salt. Then mix in the tuna and cheese.


Heat 2 tablespoons of the oil in a small sauté pan over a medium flame. When the pan is hot, add the egg mixture and stir briskly a few times with a wooden spoon to prevent the eggs from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to cook. Lower the temperature and cook for one minute more.


Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 2 tablespoons of olive oil. 


After inverting the half-cooked tortilla onto the plate, place the peppers flat in the pan, and sear for 30 seconds on both sides. Place the tortilla back on top of the peppers so that the uncooked egg forms around the peppers.


Return the tortilla to the pan by sliding it back in, raw side down. Cook for another 60 seconds, until the bottom has fully set. To us, the perfect tortilla is very creamy and slightly runny in the middle.


Slide the finished tortilla onto a serving plate, garnish with a few sprigs of fresh parsley, and serve warm, at room temperature, or cold.

Ratings and Reviews


1 Reviews

I love this version! The piquillo peppers and tuna are a nice substitution for potatoes.

June 2017